Keto Energy Bars with Chocolate and Coconut
ChefMichele MccauleyDifficultyIntermediateLooking for a mid-afternoon pick-me-up that isn't filled with sugar? Try these keto energy bars! They are packed full of healthy fats to help give you energy and fuel your day! Plus, this recipe uses nuts and protein powder to add a bit of protein!
Servings 12
Serving size 1 bar
Net Carbs
- Amount Per Serving
- Calories 257
- % Daily Value *
- Total Fat 22.6g29%
- Protein 13.1g
- Total Carbohydrate 8.8g4%
- Dietary Fiber 3.6g13%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Ingredients
Directions
Preheat oven to 350 degrees F.
Line a sheet pan with parchment and spread nuts evenly over the pan.
Roast for 15-18 minutes, shaking the pan halfway thru to even.
Remove the nuts from the oven and allow them to cool completely.
Place cooled nuts in a food processor. Pulse 30 seconds to 1 minute, until nuts are finely
chopped.
Add the remaining ingredients, pulsing until completely combined, 10-15 times until mixture resembles a thick paste.
Note: If adding protein powder, pulse in 5-8 more times. If the
mixture is dry, add more coconut oil. If it is too wet, add more almond flour.
Line a 9x9 or square pan with parchment paper, hanging over the sides.
Spoon mixture into pan and spread evenly with a spatula.
Note: It’s easier to use your hands to get the mixture evenly in the pan.
Refrigerate for at least 30 minutes.
Cut your keto energy bars into squares and store them in the refrigerator for up to one month.
Store in the freezer, for up to 3 months. As tempting as they are, they can defrost rather quickly on a hot day, so keep refrigerated or frozen until ready to eat.
Ingredients
Ingredients
Directions
Directions
Preheat oven to 350 degrees F.
Line a sheet pan with parchment and spread nuts evenly over the pan.
Roast for 15-18 minutes, shaking the pan halfway thru to even.
Remove the nuts from the oven and allow them to cool completely.
Place cooled nuts in a food processor. Pulse 30 seconds to 1 minute, until nuts are finely
chopped.
Add the remaining ingredients, pulsing until completely combined, 10-15 times until mixture resembles a thick paste.
Note: If adding protein powder, pulse in 5-8 more times. If the
mixture is dry, add more coconut oil. If it is too wet, add more almond flour.
Line a 9x9 or square pan with parchment paper, hanging over the sides.
Spoon mixture into pan and spread evenly with a spatula.
Note: It’s easier to use your hands to get the mixture evenly in the pan.
Refrigerate for at least 30 minutes.
Cut your keto energy bars into squares and store them in the refrigerator for up to one month.
Store in the freezer, for up to 3 months. As tempting as they are, they can defrost rather quickly on a hot day, so keep refrigerated or frozen until ready to eat.
Notes
